"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
5 C. all-purpose flour 1 tsp. baking soda 3 tsp. baking powder 4 T. sugar 1 tsp. salt 1 C. Crisco shortening 1 pkg. dry yeast 3 T. warm water 2 C. buttermilk
Dissolve yeast in warm water and set aside. Sift all dry ingredients into bowl. Cut in shortening. (Do this with your hands until it is the texture of cornmeal. Add yeast and buttermilk and knead until round. Roll out with rolling pin and cut with biscuit cutter. Put biscuits on cookie sheet and let them rise for 1/2 hour before baking. Bake about 12-15 minutes until brown.
(*Can take a stick of butter and run it over the biscuits before baking. It will make them more golden brown.)
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.